VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
HUNTRESS
HUNTRESS
| Length: | 62 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2014 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Beam: | 33 ft |
| Draft: | 5 ft |
| Base Port: | USVI |
| Huntress is a beautiful 2014 Lagoon 62. She sleeps 8 guests in 4 cabins. Master cabin suite includes seating/lounge area and desk, queen size berth, large glass shower stall and separate vanity area and offers direct access to aft deck for slipping out to gaze at the stars and take a midnight dip off the stern. The master suite also has direct private access to the main salon. The other 3 spacious guest cabins each offer a queen size berth, stall shower, electric toilet and vanity. All cabins have individual a/c controls for guests comfort. CREW has separate cabin with bath. Top flybridge lounge is extremely spacious and offers a 360 degree view and amazing breeze. Aft deck offering alfresco dining and lounging area and the main salon offers lounging area plus formal dining. |
Accomodations:
| Yacht sleeps up to 8 guests in 4 queen cabins. The master cabin is a full suite with lounge and desk area, spacious bath with glass shower stall and direct access to aft deck. There are 3 queen cabins each with private ensuite electric head, shower and wash basin. Crew have twin bunks. Yacht is fully air-conditioned for guests comfort. | |
| Queens: | 4 |
|---|---|
Charter Yacht HUNTRESS : 2014 62 ft Lagoon Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| License Info: | Master |
| Compressor: | Not Onboard |
| BCs: | 8 |
| Regs: | 8 |
| Divers: | 8 |
| Dive Lights: | 8 |
| Dive Info: | |
| Gear included in price. Wetsuits, if desired, need to be rented. | |
| Dive Costs: | |
| 3 Dives per certified diver included. Additional dives are $50 per person per dive | |
Water Toys
| Dinghy: | 15' RIB Cntr Console |
|---|---|
| Dinghy HP: | 60hp |
| Dinghy Pax: | 9 |
| Adult Skis: | Yes |
| Kids Skis: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| 2 Man Kayak: | 2 |
| Float Mats: | Yes |
| Swim Platform: | scoop steps |
| Boarding Ladder: | S/S off steps |
| Beach Games: | Yes |
| Sail Instruct.: | Yes |
| Other Toys: | |
| Kid water skis Tube Jr and adult wake-board 2 2-man inflatable kayaks 2 stand up paddle-boards Noodles Hanging hammocks for davits 10 x 8 floating mat Underwater blue lights 4 rods & tackle box | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Board Games: | Yes |
| iPod: | Yes |
Amenities | |
| Voltages: | 220 |
| AC: | Full |
| AC Night: | Yes |
| AC Surcharge: | N/A |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Aft scoop steps only |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | None |
- Booked
- On Hold
- Available
- Unavailable
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Click on Images to Enlarge
Crew Profile
MEET THE CREW - 2019/20 SEASON
Captain: Keagan Steyn
Chef/First Mate: Olivia Boyd
Keagan completed his Royal Yacht Academy (RYA) Coastal Yacht Master License with Commercial Endorsement in June 2017. His love for sailing began through exposure to boating and sailing with his family, particularly in the Virgin Islands. He has thousands of logged miles and has captained charters in the USVI and BVI for the past 4 years.
Keagan has led an adventurous lifestyle during his 25 years, beginning with his early years in South Africa and life on a game farm riding ATV’s, camping, hunting and skeet shooting. His family relocated to the USA where he continued his outdoor adventures water skiing, wake-boarding and boating at their lake house in Virginia as well as snow skiing, snowboarding and dirt bike riding. He has also bungee jumped the 3rd highest bungee in the world at 216m, has been shark cage diving and sky-diving. He too is scuba certified.
Keagan took a gap year after high school and back-packed through Fiji, Australia, Thailand, Cambodia, Panama and Cost Rica before attending Colorado University where he earned his degree in marketing and in addition, an entrepreneurial certificate.
Keagan is a ‘people person’, hence enjoys meeting new people and building close relationships with others. His peers describe him as an outgoing, enthusiastic person with a positive attitude and terrific communication skills.
Olivia is a natural people-person with a talent for making you feel as though you’ve known her forever – fun loving, vivacious and energetic – she will be sure to create a warm stay that will be enjoyable and carefree for each of her guests.
Warm weather and a passion for the sea brought her from Northern Virginia to The University of Tampa, Florida, where she thoroughly enjoyed being closer to the sea. She has always been an avid traveler and found a love for the Virgin Islands after visiting many times with her family during her childhood.
Olivia's cooking experience has come from helping and working in her home kitchen with family and friends. Her family are wonderfully sociable and so she has grown up in a home with great hosts as her role models. She attended Ashburton Chef's Academy in the UK to further improve her culinary skills and has had 3 years experience working on charters in the USVI/BVI.
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Along with her enthusiasm for travel, cooking, and hospitality, she has also found joy in photography. After studying not only digital, but film photography, Olivia will be sure to capture each Kodak moment as they come.
Without a doubt, Olivia and Keagan will strive to create the most memorable vacation you, your friends, and your family could ever experience
With their knowledge of the Virgin Islands and Keagan's sailing skills they look forward to taking you places that these beautiful waters have to offer, whether you wish to relax, be active, meet others or experience the local bars and restaurants, they guarantee to tailor your experience and wow you all!
Sample Menu
BREAKFAST OPTIONS
Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.
Stuffed french toast: Brie and guava stuffed french toast, caramelized figs and fresh fruits.
Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad.
Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.
Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa.
Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.
Plantain fritatta: served with a fresh herloom tomato and basil salad.
Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, assorted breads, raspberry preserves, butter, served on a buffet style.
LUNCH
Shrimp ceviche with fresh mango and passion fruit leche de tigre.
Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad.
Grilled lobster over corn puree, roasted seasonal vegetable salad and cilantro dressing. 4) Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad.
Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad.
Rock salt cooked chicken, mashed plantains, fresh chilean salad and plantain chips.
Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa.
APPETIZERS
Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.
Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.
Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.
Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.
Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.
Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,
Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.
Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.
DINNER
Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.
Roast chicken, root veggies and pan seared juices over a pea and mint mash, and grilled asparagus.
Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.
Pan seared catch of the day, celeriac puree, grilled bok choy and confit cherry tomatoes.
Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula.
Cilantro and garlic marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri.
Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.
EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.
DESSERTS
Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.
Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.
Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.
Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream and rum cake base.
Pear and pistacchio tart with eldelflower gel and white chocolate mousse.
Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.
Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.
POTENTIAL LUNCH DESSERTS (simpler presentation and smaller size)
Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit.
Chili and mango sorbet
Tropical fruit pavlova
Vanilla and hibiscus pannacotta cups.
Coconut sticky rice parfaits with fresh mango and lime mint glaze.
Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.
Eldelflower and strawberry triffle cups.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2022 to 2023 | $41,000 | $42,000 | $43,000 | $44,000 |
| Summer 2023 | $41,000 | $42,000 | $43,000 | $44,000 |
| Winter 2023 to 2024 | $42,000 | $43,000 | $44,000 | $45,000 |
| Summer 2024 | $42,000 | $43,000 | $44,000 | $45,000 |
Turn Around: 48
Preferred Pickup: Yacht Haven Grande, STT
Price Details:
HOLIDAYS:
2022
Christmas Flat Rate $45,000
7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $50,000
7 night minimum. Charter must start no earlier than 12/27/2022
Please inquire for 2023 Holiday Rates
Half Board
$150 discount per person
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
***(Rate divided by 6 X number of nights
*** For 6 nights divide rate by 7 X 6 nights.
SLEEP ABOARD:
$3,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 4pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs after breakfast
Rate Terms:
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by ClientAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.